| 菲律宾蛤仔酶解液脱腥工艺研究 |
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| 引用本文： | 徐律,杨最素,郁迪,曾丽,李连军,孙瑜.菲律宾蛤仔酶解液脱腥工艺研究[J].浙江海洋学院学报(自然科学版),2014(1):79-84. |
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| 作者姓名： | 徐律 杨最素 郁迪 曾丽 李连军 孙瑜 |
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| 作者单位： | 浙江海洋学院食品与医药学院,浙江省海洋生物医用制品重点工程技术研究中心,浙江舟山316022 |
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| 基金项目： | 浙江省自然科学基金（LY12C20008;LY12C20005） |
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| 摘 要： | 以菲律宾蛤仔为原材料,选用胰蛋白酶对菲律宾蛤仔进行酶解,采用粉末活性炭联合安琪高活性干酵母脱腥,最佳脱腥条件为先添加1.5%的安琪高活性干酵母,30℃发酵反应1 h,离心过滤后再用粉末活性炭脱腥,其添加量为1.0%,温度30℃,时间30 min,pH 4,脱腥液中游离ANN含量为2.878 mg/g,损失率为7.9%,基本上没有腥味,含有酵母所特有的香味,脱腥液颜色比较澄清。
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| 关 键 词： | 菲律宾蛤仔 酶解液 脱腥 |
Deodorization Process study of Philippines Clam Enzymatic Hydrolysate |
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| Institution: | XU Lv, YANG Zui-su, YU Di, et al (School of Food Science and Medical of Zhejiang Ocean University, Zhejiang Provincial Key Engineering Technology Research Center of Marine Biomedical Products, Zhoushan 316022, China) |
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| Abstract: | Ruditapes philippinarum was hydrolyzed by Trypsin and the hydrolysate was deodorizated us ing combining activated carbon with Angel active dry yeast. firstly using Angel active dry yeast（1.5%, 30 ℃, 1 h） and then using activated carbon（1%, 30 ℃, 30 min, pH 4.0） were the best conditions for deodorization. ANN in Philippines clam enzymatic hydrolysate after deodorization was 2.878 mg/g and its loss ratio was 7.9%. Almost no fishy smell and there was a yeast peculiar smell and clear. |
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| Keywords: | Ruditapes philippinarum enzymatic hydrolysate deodorization |
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